I need a recipe for Cajun Gumbo and a recipe for Cajun Jambalaya.?

I am very interested in trying only the BEST recipe for these as it will be my first time making any. I am looking forward to your creative recipes..Thx!I need a recipe for Cajun Gumbo and a recipe for Cajun Jambalaya.?
CAJUN GUMBO(#1)


Serving Size : 10 Preparation Time :0:00


Categories : Soups Cajun





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


1 Chicken, any size


6 Eggs


2 c Oysters


1 lg Onion, chopped


1/2 c Chopped parsley


Salt and pepper to taste


3 Smoked sausage links


2 1/2 c Peeled shrimp


1 1/2 tb File


1/2 c Green onions, chopped


1 qt Water





No cooking oil is needed; chicken fat will melt.


Pre heat large pot over medium heat for 5 minutes. Add


cut up chicken and fry abt. 10 min. Add onion and let


chicken and onion brown together. When browned, add


green onions and parsley. Let cook abt. 15 min. Don't


stir chicken too much. Add sausage, shrimp and


oysters. Let cook 10 min. and add water. Let mixture


come to a boil for 15 min. Break raw eggs, 1 at a


time, in boiling mixture in separate places in your


pot. Continue to cook for 10 minutes. Do not stir


during this time. Add file. Stir and turn heat off.


Add salt and pepper to taste. Serves 10 to 12.


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Title: GUMBO - CAJUN STYLE(#2)


Categories: Fish, Shellfish


Yield: 6 servings





2 tb Lard; or shortening


2 tb Flour


1 lg Onion; chopped


2 Garlic cloves; minced


1/2 c Chopped celery


1 tb Chopped parsley


1 Green pepper; chopped


1 cn Tomato puree (12 oz)


1 c Water


1 cn Tuna; drained and flaked


1 cn Tiny shrimp (7oz); drained


1 ts File' powder


Steamed rice





Guaranteed to conjure up dreams of moss-draped oaks and the bayou.


This was developed with the help of a Cajun friend's memory of


watching his mama cook it every Friday night when he was a boy in


Louisiana. Making a “roux” with the flour and lard is the most


important part and the secret of a good gumbo. Be careful and don't


let it burn.





In a heavy pan, melt the lard (shortening: over very low heat. Add


flour and stir continuously until it turns a tawny brown color (it


may take as long as 15 minutes, but don't rush it because if it


burns, the gumbo will be ruined). Now add the onion, garlic, celery,


parsley, and green pepper and braise about 5 mintues, being careful,


again, not to burn it. Add tomato puree, 1 cup water, tuna, and


shrimp and simmer for 45 minutes. Add file' powder and serve over


fluffy steam rice.


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CAJUN JAMBALAYA(#1)





Recipe By :


Serving Size : 8 Preparation Time :0:00


Categories : Cajun Meats


Rice Seafood





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


2 lb Sausage cut 1/4 in. thick


1 lb Boneless chicken


1 1/2 lg Onions


1 Bell pepper


4 Cloves garlic


5 c Water


3 tb Salt


1/2 ts Cayenne pepper


3 Bay leaves


6 oz Tomato paste


1 lb Peeled shrimp


3 c Raw rice





Saute sausage, chicken, onions, bell pepper and garlic until sausage and chicken are browned. Add the water, salt, cayenne, bay leaf and tomato paste. Bring to a boil with the lid on. When water boils add the shrimp and the raw rice. Stir and lower fire. Let rice simmer, stirring every five minutes until rice is cooked. Yield: 6-8 servings.


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Cajun Crawfish Jambalaya(#2)





Recipe By :


Serving Size : 1 Preparation Time :0:00


Categories : Rice Seafood


Casseroles Crawfish





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------





1/4 pound Butter or margarine


1/2 cup Bell pepper -- chopped


40 milliliter Garlic -- chopped


1 cup Onion -- chopped


1/2 cup Celery -- chopped


Crawfish fat


1 pound Crawfish tails


1 cup Green onions -- chopped


2 tablespoon Parsley -- chopped


Cayenne pepper


4 cup Cooked rice





Saute in margarine the bell pepper, garlic, onion, and celery. Add some of the


crawfish fat for flavor.


Cook for about 30 minutes over a low fire. Add crawfish tails, green onions, 2


T. chopped parsley, salt, pepper, cayenne pepper , and 4 c. of cooked rice. I


sometimes add a small can of stem and pieces mushrooms. Let this steam for


about 5-10 minutes. Add a little margarine or water if too dry.


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Title: Jambalaya Cajun(#3)


Categories: Jambalaya, Cajun, Creole


Yield: 1 Servings





1/2 c Bacon drippings


OR margarine


1 lb Smoked sausage - diced


1/2 lb Andouille - diced


-(Polish Can be


-substituted)


1/2 lb Tasso


1/2 lb Bacon - crumbled


2 c Chicken - julienned


-OR julienned turkey


2 lg Onions - coarsely chopped


1 md Bell pepper - chopped


6 Ribs celery - coarsely


-chopped


4 Clove garlic - finely minced


3 c Rice - long grain


16 oz Rotel tomatoes and hot


-peppers


2 c Beef stock


2 ts Kitchen Bouquet


1/2 ts Thyme


2 ts Chili powder


-black pepper to taste


-cayenne pepper to taste


-salt to taste


2 lb Shrimp - peeled


12 Green onions - sliced


1/2 c Parsley - minced





To make a really good pot of jambalaya, you're going to need a


well-seasoned black cast iron Dutch oven with a tight-fitting lid. And for


this recipe, an 8-quart pot is perfect!





So take the pot, put it on the burner over high heat, and pour in the bacon


drippings (or margarine). Then toss in the smoked sausage, andouille,


tasso, and crumbled bacon and stir-fry the meats until the smoked sausage


turns light brown (it should take about 8 minutes or so).





Now, drop in the julienned chicken and stir-fry it until every strip loses


its translucency (turns white). Then immediately add the onions, bell


pepper, celery and garlic, and reduce the heat to medium-high, and cook the


vegetables until they soften.





At this point, pour in the rice. And you want to stir it thoroughly into


the seasoning vegetables and meats until every single grain is moistened --


about 4 to 5 minutes.





Next, add the tomatoes, beef stock, Kitchen Bouquet, thyme and chili


powder, blend everything together well, and bring the mixture to a slow


boil. When this happens, taste the liquids and season the dish to taste


with salt, black and cayenne pepper. Just remember that you're going to


have to season it a little on the “heavy side” because the rice will absorb


much of the seasonings as it cooks, and you still have a couple pounds of


shrimp to mix in. *So be sure to taste carefully!* [I'd definitely add


Tabasco for flavor, too.]





When everything is just right, reduce the heat as low as it will go, put


the lid on the pot, and simmer the jambalaya for about an hour. This “slow


cooking” process allows each grain of rice to cook evenly, puff properly,


and pick up the combination of flavors. If the heat is too high, the rice


will stick to the bottom of the pot and turn mushy.





Then when the jambalaya is done, about 5 minutes before you're ready to


eat, stir in the raw shrimp, green onions, and parsley, put the lid back on


the pot, and continue to simmer the jambalaya over *low heat* until the


shrimp turn pink.





I suggest that before you serve the dish, you fluff the rice slightly. I


also suggest that you serve the dish alongside crispy butter French bread


and ice-cold beer.





CHEF'S HINTS: 1. Under no circumstances should you remove the cover from


the pot during the slow-cooking process. If you do, you'll release steam


you need to cook the rice. Your rice will turn out hard in the center and


your jambalaya will be dry instead of moist. Don't peek in the pot! 2. If


you don't feel that your stove-top will cook the jambalaya slowly enough,


put the cover on the pot (after you mix the liquids in), set your oven at


300F, put the pot into the oven, and bake the dish for about 45 minutes. It


will come out perfect!I need a recipe for Cajun Gumbo and a recipe for Cajun Jambalaya.?
http://www.foodnetwork.com/recipes/emeri…





Cajun JambalayaRecipe courtesy of Emeril Lagasse





Show: The Essence of EmerilEpisode: Jambalaya


RECIPE COMMENTS %26amp; REVIEWS(82) Cook Time35 min


Level


--


Yield


4 servings


CloseTimes:Prep15 min Inactive Prep-- Cook35 min Total:50 min Ingredients


12 medium shrimp, peeled, deveined and chopped


4 ounces chicken, diced


1 tablespoon Creole seasoning, recipe follows


2 tablespoons olive oil


1/4 cup chopped onion


1/4 cup chopped green bell pepper


1/4 cup chopped celery


2 tablespoons chopped garlic


1/2 cup chopped tomatoes


3 bay leaves


1 teaspoon Worcestershire sauce


1 teaspoon hot sauce


3/4 cup rice


3 cups chicken stock


5 ounces Andouille sausage, sliced


Salt and pepper


Directions


In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.





Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):


2 1/2 tablespoons paprika


2 tablespoons salt


2 tablespoons garlic powder


1 tablespoon black pepper


1 tablespoon onion powder


1 tablespoon cayenne pepper


1 tablespoon dried oregano


1 tablespoon dried thyme


Combine all ingredients thoroughly.





Yield: 2/3 cup








http://www.foodnetwork.com/recipes/food-…





Cajun GumboRecipe courtesy Janet Hill


RECIPE COMMENTS %26amp; REVIEWS(1) Cook Time2 hr 0 min


Level


--


Yield


10 servings


CloseTimes:Prep30 min Inactive Prep-- Cook2 hr 0 min Total:2 hr 30 min





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Ingredients


1 whole chicken, cut into 8 pieces


3 pounds okra


1 cup butter, divided


1 onion, chopped


1 green bell pepper, chopped


3 stalks celery, chopped


1/2 teaspoon dried basil


1/2 teaspoon dried thyme


2 bay leaves


2 garlic cloves, minced


1 pound sausage, cooked and cut into 1/2 inch pieces


1 pound ham, cooked and cubed


1 pound small or medium shrimp, washed and deveined


1 pound crab meat, cleaned


File powder


Hot pepper sauce


Cooked rice, for serving


Directions


Boil chicken pieces in 1 gallon of lightly salted water for approximately 1 hour, or until done. Reserve the chicken broth for the base of the gumbo.





Wash okra and dry with a paper towel. Cut off the ends of the okra and slice into round pieces. Saute the pieces in a skillet with 1/2-cup of the butter until all of the slime has left the okra. This takes 1/2 hour to 45 minutes. You must stir the okra throughout this process to keep it from sticking to the bottom of the pan.





Saute the onion, green pepper, and celery in remaining 1/2-cup butter until lightly browned. Place the cooked okra and onion mixture into the chicken broth. Add the basil, thyme, bay leaves, and garlic to the broth. Bring to a boil and let simmer for 15 minutes.





Remove skin and bones from chicken, and cut into bite sized pieces, and set aside. Add the chicken, sausage, and ham to the broth at the same time. Return mixture to a boil. Add the shrimp and crabmeat, and cook for another 5 minutes. Season with file, black pepper, and hot pepper, to taste.





Serve with rice.





Here's a site with a good recipe but really it's the tips that are the best. Do read these tips, they're great.


http://www.gumbopages.com/food/jambalaya…
You can go to %26lt;-http://www.chinese-healthy-recipes.com


That site lists almost all Recipes.


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